Grilled Chicken

Serves 4 to 6

Trejo's Grilled Chicken

Juice of 1 lime

1 tablespoon adobo sauce from a can of chipotle chiles

1 tablespoon sweet paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

2 boneless, skinless chicken breasts or thighs, halved lengthwise to make 4 thin chicken cutlets

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Marinate the Chicken In a large bowl, whisk together the lime juice, adobo sauce, paprika, cumin, and oregano.

Season the chicken with the salt and pepper, and then place the chicken in the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour or overnight.

Grill the Chicken Remove the chicken cutlets from the marinade, letting the excess drip back into the bowl. Place the chicken on a platter and let it sit at room temperature for 30 minutes (this is so the chicken will cook more quickly and evenly, making for juicier chicken).

Meanwhile, heat a gas or charcoal grill to medium-high heat. (For instructions on pan-searing, see sidebar, this page.)

Add the chicken to the grill and cook until it is nicely charred, about 5 minutes. Turn the chicken over and cook until the other side has grill marks, about 5 minutes, and the chicken is cooked through. Remove the chicken from the grill. Chop into ½-inch cubes.

12 6-inch corn tortillas

1½ cups shredded cabbage

¼ cup Salsa Verde (this page)

1 recipe Trejo’s Grilled Chicken (this page), chopped into small pieces

1 cup Pico de Gallo (this page)

2 limes, each cut into 6 wedges

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.

In a medium bowl, mix the shredded cabbage with the Salsa Verde. Arrange the chicken in a straight line down the center of each tortilla. Place a line of the cabbage mixture on top of the chicken and a line of Pico de Gallo on top of the cabbage. Serve each taco with a lime wedge.

½ cup shredded cabbage

1 tablespoon Salsa Verde (this page)

4 13-inch flour tortillas

½ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup Spanish Rice (this page), warmed

1 cup Basic Black Beans (this page), warmed

1 recipe Trejo’s Grilled Chicken (this page), diced (2 cups)

½ cup Pico de Gallo (this page)

½ cup Salsa Roja (this page)

In a medium bowl, combine the cabbage with the Salsa Verde, tossing to coat it well.

Place a tortilla in a large skillet set over medium heat, warming it until it is heated through and lightly browned in spots, about 1 minute. Turn the tortilla over and warm it on the second side, 1 minute more. Transfer the tortilla to a plate and cover it with a kitchen towel to keep it warm. Repeat with the remaining tortillas.

Lay the tortillas out on your work surface. Spoon 2 tablespoons of the cheese in a straight line across the middle of each tortilla. Layer ¼ cup of the rice, ¼ cup of the beans, and ½ cup of the chicken on top of the cheese. Add 2 tablespoons of the Pico de Gallo and 2 tablespoons of the cabbage mixture. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with the Salsa Roja on the side.

2 cups Spanish Rice (this page), warmed

2 cups Basic Black Beans (this page), warmed

2 cups grilled corn (see this page)

1 cup Pico de Gallo (this page)

1 cup shredded romaine lettuce

1 recipe Trejo’s Grilled Chicken (this page), diced (2 cups)

½ cup Salsa Verde (this page)

¼ cup finely chopped fresh cilantro

In each individual bowl, arrange evenly divided portions of the rice, beans, corn, Pico de Gallo, lettuce, and chicken in a clockwise pattern. Top with the Salsa Verde and garnish with the cilantro.